Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 cup white wine
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 3 eggs
- 1/4 cup lemon juice
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large baking dish
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Brush the eggplant slices with olive oil and place them on a baking sheet. Bake for 20 minutes, or until tender.
3. In a saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté until soft.
4. Add the white wine and cook until it has reduced by half.
5. Whisk in the flour and cook for 1-2 minutes.
6. Slowly add the broth, whisking constantly to prevent lumps from forming.
7. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
8. In a separate bowl, whisk together the eggs and lemon juice.
9. Slowly pour the egg mixture into the sauce, whisking constantly.
10. Cook for an additional 5 minutes, or until the sauce has thickened.
11. Season with salt and pepper to taste.
12. In a large baking dish, layer the eggplant slices and pour the sauce over them.
13. Bake for 30-35 minutes, or until the casserole is heated through and the top is golden brown.
14. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 22g
Protein: 8g
Sodium: 680mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Red wine can be used instead of white wine.
- Fresh oregano or thyme can be used instead of parsley.
Variations:
- Add sliced zucchini or yellow squash to the casserole for extra vegetables.
- Use ground lamb or beef instead of eggplant for a meaty version.
- Top the casserole with crumbled feta cheese before baking.
Tips and tricks:
- To prevent the egg mixture from curdling, slowly pour it into the sauce while whisking constantly.
- If the sauce is too thick, add more broth to thin it out.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Chopped parsley or crumbled feta cheese.
Pairings:
Serve with a Greek salad and crusty bread.
Suggested side dishes:
Roasted vegetables or a side of rice.
Troubleshooting advice:
If the casserole is too dry, add more sauce before baking.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
Food history:
Avgolemono is a traditional Greek sauce made with eggs and lemon juice. It is often used in soups and casseroles.
Flavor profiles:
Tangy, savory, and slightly sweet.
Serving suggestions:
Serve hot with a side of rice or crusty bread.
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Region: Greek